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Quorn Sticky Sausages and Cider Braised Onions

Four ciabatta buns filled with sticky marinated Quorn Best of British Sausages and caramelised onions with an apple slaw on the side.

This is a great twist on classic bonfire sausages. Load up your favourite buns with Quorn Best of British Sausages, pile high with braised onions and enjoy with a delicious side of apple slaw. To turn this bonfire night recipe into a winter warmer, serve on a plate and swap the apple slaw for a delicious mustard mash.

meat free quorn best of british sausages

Made with Quorn Best of British Sausages

No Soy


For the sausages…

For the cider braised onions…

  • A drizzle of olive oil
  • 2 white onions, thinly sliced
  • 1 tsp brown sugar
  • 200ml cider
  • 1 tbsp fresh thyme leaves

For the apple slaw…

  • 2 red apples, matchsticks
  • 1 tbsp light mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp poppy seeds

Salt and pepper

To serve…

  • 4 ciabatta bread rolls


  1. Pre-heat the oven to 200c/Fan 180c/Gas 6
  2. Mix the honey, cider and wholegrain mustard in a bowl. Place the Quorn Best of British Sausages onto a baking tray and drizzle over the honey mixture. Bake in a pre-heated oven for 17 minutes
  3. Whilst the sausages are cooking, Heat a drizzle of olive oil and a large saucepan. Add the sliced onions and sauté for 10 minutes.
  4. Add the sugar and cook for 1 minute.
  5. Add the cider and simmer for 8 minutes or until the liquid has evaporated.
  6. Add the thyme leaves and season to taste.
  7. For the Apple Slaw, place all of the apple slaw ingredients into a bowl and mix well. Season to taste.
  8. To serve, slice each ciabatta roll in half and toast on a hot griddle pan. Fill each roll with two sticky sausages, a dollop of cider braised onions and a side of apple slaw.

Chefs tip

If preferred, swap the cider for unsweetened apple juice.

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